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Season chicken breast with garam masala, turmeric, and chili powder.
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Heat oil in a pan, cooking chicken for 5 minutes each side. Remove and allow to rest.
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In the meantime, add red and green peppers, saute for a minute. Add coconut milk, simmer for 4 minutes, before adding the juice from one piece of lime.
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Place curried peppers on a plate, before adding the chicken on top (sliced). Sprinkle with green onion and serve with remaining lime wedge.